In fact, it gets so little love that the Food and Drug Administration doesn’t even classify it as chocolate.

Yes, despite its name, white chocolate doesn’t contain any cocoa liquor, which the FDA has determined must be present for an item to be labeled solely “chocolate.” Rather, white chocolate is simply cocoa butter combined with milk-derived ingredients and sweetener. Now, cocoa butter does come from the cacao bean — cocoa butter is created in the process that extracts and refines cocoa liquor.

White chocolate’s FDA “identity” has been established since 2002, but didn’t come with a name change, despite the classification.

Identity and names aside, now is as good a time as any to give white chocolate some love. The confection’s creamy sweet flavor is mild enough to be enjoyed in several combinations, but it pairs especially well with berries and, of course, its attention-loving cousins milk and dark.

Place butter in a small microwave-safe bowl. Microwave on high for 30 seconds, or until melted but not hot. Pour melted butter into a large mixing bowl; blend in sugar, eggs and vanilla. Add remaining ingredients, except for white chocolate chips; stir until combined.

Spread batter into prepared pan. Bake 30 to 35 minutes, or until brownies pull away from sides of pan. Remove from oven, and cool completely before cutting. Place cut brownies in freezer for a minimum of 30 minutes.

Place white chocolate chips in microwave-safe bowl; microwave 25 to 30 seconds, stir. Microwave for an additional 15 seconds, stir again. Repeat this process until white chocolate is melted. Dip frozen brownie so it is completely covered in white chocolate.

Set on parchment paper to dry.

Store brownies in an airtight container for up to one week refrigerated, or in the freezer for one month.

Tip: For best results, freeze brownies approximately 2 hours before dipping into white chocolate. This will help prevent crumbs from falling into the melted chocolate.

Cut each cake layer in half horizontally using serrated knife. To assemble torte, place 1 split cake layer on serving plate; spread with 1 cup filling. Repeat with remaining cake layers and filling, ending with cake layer. Frost top and sides of torte with frosting. Garnish with chocolate curls.

Tips: To cut cake layers in half, mark side of cake with toothpicks first before cutting with long serrated knife. To make white chocolate curls, place room temperature white baking chocolate on waxed paper. Pressing firmly against chocolate, pull vegetable peeler across chocolate in long, thin strokes.

PINEAPPLE WHITE CHOCOLATE CHUNK MACAROONS

5 egg whites, at room temperature

1/8 teaspoon salt

2 cups unsweetened shredded coconut

1 cup finely chopped sweetened dried pineapple

1 cup white chocolate chunks

1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a large bowl, beat egg whites and salt with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Gently fold in coconut, pineapple, white chocolate and vanilla. Drop mixture in 2-tablespoon portions onto a large, parchment paper-lined baking sheet about 1 inch apart. Bake until set and golden brown on the bottom, about 15 minutes.

Loosen by running a knife under each, and then serve warm or at room temperature. If you want to make ahead, cool and store in an airtight container for 3 to 5 days.

In a medium mixing bowl, stir together flour, sugar and salt. Using a stand mixer with the paddle attachment, a pastry blender or your hands, add in butter and combine; dough will appear very crumbly at this stage. Add eggs one at a time, mixing well after each addition, until dough forms.

Shape dough into a disk and wrap in plastic wrap. Refrigerate 3 to 4 hours or overnight.

Place in the center of your oven and bake for 25 to 30 minutes or until the crust is lightly golden brown and the center of the tart looks dry. Cool completely and fill with your favorite filling and fresh fruit.